Grilled Veggie & Quinoa Bowls
Prep: 20 minutes plus marinating
Grill: 10 minutes • Serves: 4
2 Roma tomatoes, halved lengthwise
1 ear sweet corn
1 medium Enjoya pepper, halved lengthwise and seeded
2 cups halved radishes
1-1/4 cups Southwest marinade
1 small avocado, peeled and pitted
2 tablespoons Chobani® Plain Nonfat Greek Yogurt
2 packages (8.8 ounces each) ready to serve organic red & white quinoa
1/4 cup roasted salted sunflower seeds
1. Place onions, tomatoes, corn, pepper and radishes in large zip-top plastic bag; pour 1 cup marinade over vegetables. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 1 hour.
2. In medium bowl, mash avocado with back of fork. Whisk in yogurt and remaining 1/4 cup marinade; cover and refrigerate.
3. Prepare outdoor grill for direct grilling over medium-high heat. Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook onions and tomatoes 5 minutes, and corn, pepper and radishes 10 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board. Cut onions, tomatoes and pepper into 1-inch pieces; cut corn kernels from cob.
4. Prepare quinoa as label directs; divide into 4 bowls. Top quinoa with vegetables and avocado mixture; sprinkle with sunflower seeds.
Approximate nutritional values per serving:
436 Calories, 24g Fat (2g Saturated), 0mg Cholesterol,
785mg Sodium, 55g Carbohydrates, 14g Fiber, 11g Protein
Chef Tip:
Omit the yogurt for a vegan dish.
Make it your own by swapping the quinoa with another protein-packed grain such as bulgur, couscous or oats (They’re not just for breakfast!).